21
Roasting and grilling
About the tables
The temperature and roasting time depend on the type and
amount of food being cooked. This is why temperature ranges
are given in the tables. Begin with the lower temperature and, if
necessary, use a higher setting the next time,
For more information, see the section entitled
Tips for grilling
and roasting
which follows the tables.
Ovenware
You may use any heat
resistant ovenware. Always place the
ovenware in the centre of the wire rack. The universal pan is
suitable for large roasts.
The ovenware can become very hot. Use oven gloves to take
the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after they have
been removed from the oven. The glass could crack if placed
on a cold or wet surface.
Tips for roasting
Use a deep roasting dish for roasting meat and poultry.
Check that your ovenware fits in the cooking compartment. It
should not be too big.
Meat:
Cover approx. two thirds of the ovenware base with liquid. Add
a little more liquid for pot roasts. Turn pieces of meat halfway
through the cooking time. When the roast is ready, turn off the
oven and allow it to rest for an additional 10 minutes. This
allows better distribution of the meat juices.
Poultry:
Turn the pieces of meat after
Z
of the cooking time has
elapsed.
Tips for grilling
Always keep the oven door closed when grilling and do not
preheat.
As far as possible, the pieces of food you are grilling should be
of equal thickness. Steaks should be at least 2 to 3 cm thick.
This will allow them to brown evenly and remain succulent and
juicy. Do not add salt to steaks until they have been grilled.
Use tongs to turn the pieces of food you are grilling. If you
pierce the meat with a fork, the juices will run out and it will
become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on the
surface, although they are cooked and juicy on the inside.
The grill element switches off and on again automatically. This
is normal. The grill setting determines how frequently this will
happen.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Beef
Notes
■
Turn pot-roasted beef after
Y
and
Z
of the cooking time.
Finally, allow to stand for approx. a further 10 minutes.
■
Turn fillet of beef and sirloin halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
■
Turn steaks after
Z
of the cooking time.
■
%
Top/bottom heating
■
(
Grill, large area
Veal
Note.
Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. 10 minutes
afterwards.
■
%
Top/bottom heating
■
4
Hot air grilling
The cake cannot be turned out of the dish when it
is turned upside down.
After baking, allow the cake to cool for a further 5 to 10 minutes, then it will be
easier to turn out of the tin. If it still sticks, carefully loosen the cake around the
edges using a knife. Turn the cake tin upside down again and cover it several
times with a cold, wet cloth. Next time, grease the tin well and sprinkle some
bread crumbs into it.
You have measured the temperature of the oven
using your own meat thermometer and found
there is a discrepancy.
The oven temperature is measured by the manufacturer after a specified period
of time using a test rack in the centre of the cooking compartment. Ovenware
and accessories affect the temperature measurement, so there will always be
some discrepancy when you measure the temperature yourself.
Beef
Weight
Accessories
Level Type of
heating
Temperature in
°C, grill setting
Cooking time in
minutes
Pot-roasted beef
approx. 1 kg
Ovenware with lid,
wire rack
1
%
190-210
120-140
approx. 1.5 g Ovenware with lid,
wire rack
1
%
180-200
140-160
approx. 2 kg
Ovenware with lid,
wire rack
1
%
170-190
160-180
Fillet of beef, medium
approx. 1 kg
Ovenware with lid,
wire rack
1
%
170-190
60-70
approx. 1.5 g Ovenware with lid,
wire rack
1
%
160-180
80-90
Sirloin, medium
approx. 1 kg
Ovenware without lid,
wire rack
1
%
280-300
40-50
Steaks, medium, 3 cm thick
Universal pan +
Wire rack
1
3
(
3
1st side: approx. 10-15
2nd side: approx. 5-10
